Caroline McCann’s Homemade Bacon

Big Green Egg Bacon and EggsIngredients

  • 1kg pork belly whole
  • 60g black peppercorns
  • 120g whole juniper berries
  • 650g coarse salt
  • 300g dark brown sugar
  • 2 tsp ground nutmeg
  • 5 garlic cloves
  • 5 bay leaves crushed
  • 20g thyme leaves
  • 20g rosemary leaves


  1. Combine all the ingredients and rub it on the pork belly, including all the little grooves.
  2. Place a weight on top of the meat, which must be in a deep container.
  3. Put the container in the back of the fridge for 2 – 3 weeks.
  4. Empty out the collected liquid daily and turn the pork belly.
  5. After 2 – 3 weeks, rinse with cold water and then smoke on the EGG at a low temperature for 30 minutes.

Insider’s Tip: Goes supremely well with Jack Daniels Wood Chips!

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